Prospects for the Use Natural Antioxidants in the Production of Pastry

Abstract

Natural supplements (lungwort, knotweed, barberry root, raspberry leaf, and calendula powders) which slow down the process of oxidation and hydrolysis of fats used for pastry have been examined in the article. It has also been determined peroxide, benzidine, acid, and thiobarbituric value of confectionery fat in terms of accelerated kinetic storage method at 50±2°C. Apart from that, the expediency to use natural inhibitors for prolonging fat induction period has been proved. It is planned to conduct further research and devote it to determination of changes occurring during the storage of pastry containing bioantioxidants.